1.
Place zucchini in a sieve over a bowl, add 1 teaspoon sea salt and toss. Set aside for 15 minutes, then rinse, place in a tea towel and squeeze out all liquid. Combine with flour, garlic, rind and egg, and season with black pepper.
2.
Heat oil in a non-stick frypan over medium heat. Drop tablespoonfuls of mixture into pan and cook for 1-2 minutes each side until golden. Cook in batches, adding more oil if necessary.
3.
Stack 2 fritters on each plate. Top with sour cream, smoked salmon and black pepper. Serve immediately.